Department of Food and Nutrition, University of Eldoret
Eldoret, Rift Valley, Kenya

Jaspher Okerio

Department of Chemistry, Rongo University
Migori, Nyanza, Kenya

John Wabomba

Department of Chemistry, University of Nairobi
Nairobi, Kenya

Philip Gardiner

Department of Biosciences and Chemistry, Sheffield Hallam University
Sheffield, UK

John Gichuki

Department of Chemistry, University of Eldoret
Eldoret, Rift Valley, Kenya

James Mogwambo

Department of Chemistry, Technical University of Kenya
Nairobi, Kenya

Pius Kairago

Department of Chemistry, Jomo Kenyatta University of Agriculture and Technology
Thika, Central, Kenya

Peterson Kugeria

Department of Chemistry, University of Embu
Embu, Eastern, Kenya

Jackson Mutembei

Department of Chemistry, Jomo Kenyatta University of Agriculture and Technology
Thika, Central, Kenya

Asman Panyako

Department of Chemistry, Multimedia University of Kenya
Nairobi, Kenya

Sammy Kiplagat

Department of Chemistry, Multimedia University of Kenya
Nairobi, Kenya

James Oyim

Department of Chemistry, University of Nairobi
Nairobi, Kenya

Introduction

Contemporary Agriculture and Food Chemistry is a special issue that is multidisciplinary. It captures the science behind production and processing of healthy food. The special issue explores areas such as food safety, quality, nutrition and bioavailability of elements, processing, crop production, bioenergy and animal production with an aim of ensuring adequate supply of nutritious food for health in a sustainable way as well as carry out production in a safe and ecofriendly way. The special issue delves into the properties of micro-components of foods such as minerals, elements, additives, flavorants; properties of proteins, starches, carbohydrates, fats; interaction between micro-components and impact on bioavailability of nutrients; development of new food ingredients and ways of using ingredients; application of scientific principles in cooking; soil composition and impact on plant growth; conservation and management of soil; animal nutrition; development of new chemicals to increase crop production and yield, fight pests and protect the environment.

Food SafetyFood QualityNutrition and Bioavailability of ElementsMicro-components of FoodProcessingCrop Production Bioenergy and Animal ProductionConservation and Management of SoilSoil CompositionDevelopment of New Chemicals